Cauliflower Soup du Jour
Makes: 6 servings


  • ½ cup onions, chopped
  • ¾ cup potatoes, cubed
  • 1 13¾ oz can low-sodium chicken broth
  • 24 oz cauliflower
  • ½ to 1 teaspoon nutmeg or cloves
  • 12 oz can evaporated skim milk
  • 4 scallions (medium), sliced

Preparation Instructions

In a 3-quart saucepan, combine the onion, potatoes, and broth. Bring to a boil. Reduce heat and cook for 5 minutes. Add vegetables and ½ to 1 teaspoon of either nutmeg or clove seasoning. Cover and simmer for 15 minutes. Uncover; remove pan from heat and let cook slightly. Remove vegetables from the pan and place in a food processor. Cover and blend 15 to 30 seconds or until vegetables are smooth. Return pureed vegetables to the saucepan, and combine with reserved broth. Add evaporated milk and cook over medium heat. Garnish with sliced scallions.

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